Maple-Glazed Turkey with Apple Cider Gravy

In bowl, using an electric mixer, combine 8 tablespoons butter and maple syrup. Beat until blended and fluffy. Beat in thyme.

Heat oven to 350°F. The plastic leg clamp may be left on during cooking.

Place turkey on rack in shallow pan, breast side up. Season with salt and pepper to taste. Rub turkey with prepared maple butter.

In large bowl, combine onions, celery, salt and pepper to taste; fill the turkey cavity with a portion of onion mixture. Scatter the remaining onion mixture around the turkey and pour 1 cup water into the pan. Tuck in wings.

Roast, basting with pan juices and 1 cup cider, 2 hours and 40 minutes or until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

Strain pan drippings into a large glass measuring cup; discard the solids and skim off any fat. Add enough chicken broth to make 3 1/2 cups of liquid. Set aside.

In small bowl, combine flour and remaining 4 tablespoons butter. Place the roasting pan over 2 burners, add the remaining 1 1/2 cups cider and cook over medium-high heat, scraping up the browned bits. Lower the heat to medium and cook, stirring, for 4 minutes. Slowly whisk in the butter-flour paste and the reserved pan juices. Cook, whisking, 10 minutes or until thickened. Season with salt and pepper. Serve the gravy with the turkey.